Food and Travel Magazine | Turnip soup with gorgonzola toasts and…

Name: Food and Travel Magazine | Turnip soup with gorgonzola toasts and…
Ingredients: 500g white purple-tipped turnips; 265g potatoes (suitable for mashing); 275g leeks, trimmed; 30g butter; 2tbsp extra virgin olive oil; 2 garlic cloves, finely grated; 3 thyme sprigs; 750ml chicken or vegetable stock, or half-stock, half-water; 1 thin small French stick, cut into 1cm rounds (you need 8-12 toasts) or rye bread stamped out into rounds; 150g Gorgonzola Dolce or Dolcelatte; 8 walnuts, chopped, to serve

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Turnip soup with gorgonzola toasts and walnuts

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Ingredients

500g white purple-tipped turnips
265g potatoes (suitable for mashing)
275g leeks, trimmed
30g butter
2tbsp extra virgin olive oil
2 garlic cloves, finely grated
3 thyme sprigs
750ml chicken or vegetable stock, or half-stock, half-water
1 thin small French stick, cut into 1cm rounds (you need 8-12 toasts) or rye bread stamped out into rounds
150g Gorgonzola Dolce or Dolcelatte
8 walnuts, chopped, to serve